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Mackerel pâté with rhubarb butter
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100g forced rhubarb
1 tsp caster sugar
230g pack boneless, hot smoked mackerel
¼ x 20g pack dill, finely chopped
Finely grated zest and juice of ½ a lemon
100g crème fraîche
Sourdough toast, to serve
1. Finely chop the trimmed rhubarb and place into a small saucepan with the butter and the sugar. Place over a low heat and bring to a simmer. Cook gently for 10-15 minutes, or until the rhubarb has completely broken down and the mixture is smooth. Set aside while you make the pâté.
2. Remove the skin and any bones from the mackerel fillets, and break the fish into chunks. Place into a food processor and add the dill, lemon zest and juice, crème fraîche and a generous grinding of black pepper. Pulse a few times, remembering to scrape the sides of the bowl with a spatula, until the ingredients are combined but not smooth (I prefer my pâté with a bit of texture), or just pulse for longer to reach your preferred consistency.
3. Spoon the pâté into 6 ramekins and smooth the tops. Spread a layer of rhubarb butter on top of each and chill for at least 1 hour before serving with sourdough toast.
The pâté will keep in the fridge for up to 2 days (although the colour of the rhubarb may fade slightly).
Typical values per serving:
This recipe was first published in Tue Feb 18 12:00:00 GMT 2020.